Buying equipment isn’t what it used to be. The dealer landscape has shifted with the times and the economy. And, as with any industry upheaval, strong players get stronger and independents get creative.

Foodservice operators who invest in wood-burning ovens are willing to accept the cost and installation drawbacks to emjoy the equipment's culinary possibilities.

The foodservice industry’s community of wood-burning-oven enthusiasts may be small, but one thing stands out about these intrepid operators — they’re passionate about their equipment.

Ask a restaurateur how they select display systems for their operations, and they’ll tell you versatility is essential. Whether buying for a high-end or low-end establishment, fast food or pastry service, hot- or cold-food presentations — new display concepts are proving one item can play the part of many.

When Sherif Tadros saw a rapid-cook oven in action eight years ago, he couldn’t stop thinking about the possibilities. “There are a lot of advantages to a new generation oven,” he says.

Those advantages were put to the test this past May at the opening of the Pizza U owner’s quick-service outlet in Montreal, where personal pizzas are made fresh on the spot. The kicker is they can be cooked in two minutes and 15 seconds.